【岗位职责】
1、全面负责酒店餐饮后厨管理工作,监督所有中西厨房的出品,制定并执行厨房运营标准及流程,确保食品安全与出品质量;
2、统筹规划菜单设计,结合酒店当地特色开发创新菜品,定期更新季节性菜单;
3、严格管控食材采购、验收、储存及成本核算,实现毛利率目标;
4、建立厨房卫生管理制度,落实5S管理标准,确保符合国家食品安全法规;
5、负责后厨团队建设,包括人员排班、技能培训、绩效考核及梯队人才培养;
6、协调与前厅部门的运营衔接,处理重大客诉及突发事件。
【岗位要求】
1、中专及以上学历,烹饪相关专业,持有高级厨师资格证。
2、10年以上高星级酒店/野奢度假项目厨房管理经验,3年以上行政总厨任职经历。
3、擅长杭帮菜、淮扬菜,精通西北菜系及融合菜制作,具备宴会餐(200人以上)统筹能力。
4、熟练掌握厨房成本控制方法,能独立完成菜品成本卡编制。
5、年龄35-48岁,身体健康,无不良嗜好,能适应高强度工作及度假项目旺季弹性工作时间。
6、具备优秀的团队管理能力,有培养厨师长级人才的成功案例。
候选人需有中厨背景。
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